1/3 (about 1 1/2 ounces) cup grated soy or rice Parmesan cheese 1 teaspoon all-purpose flour 3 thyme sprigs leaves removed and crushed 4 (6 ounces each) white fish fillets 1 medium onion chopped 1 cup halved mushroom caps 1/2 cup finely sliced green onions 2 cloves garlic crushed 8 oz dry Angel Hair Pasta
PREHEAT oven to 350° F.
PLACE cheese, flour and thyme in paper bag. Individually coat fish by gently shaking in bag; discard coating ingredients. Place fillets in baking pan with rack.
BAKE for 20 minutes or until fish flakes easily when tested with a fork.
PREPARE pasta according to package directions.
HEAT large, nonstick skillet over medium-high heat. Add onion, mushrooms, green onions and garlic. Cook, stirring frequently, until onions are tender. Season with salt and ground black pepper.
PLACE pasta on oven-warmed plates. Attractively arrange fish over pasta. Serve with mushroom medley over fish and pasta. Garnish with fresh thyme, if desired.